Welcome back to Food for Good, a blog in connection with the annual fundraiser Eat to the Beat.

 

About Eat to the Beat

Eat to the Beat is a culinary showcase held every October at Toronto's Roy Thomson Hall. The event is currently in its 19th year, and it is the only event in Canada that exclusively features the talent of 60 female chefs who donate their time and expertise in support of women through the challenges that come with a breast and hereditary cancer diagnosis.

The evening also includes live music, a silent auction featuring must-have items, mystery bags and a raffle draw for great prizes. Eat to the Beat has been named one of the top 15 Food, Wine and Hospitality events in Toronto by BizBash magazine, and to date has raised more than $3.5 million in support of the cause. Over 80% of the evening's proceeds are directed to free-of-cost programs and services.

For more information on the support offered, please visit willow.org.

 

About Food for Good

This year, Food for Good will continue to delve into Toronto's unique culinary world, exploring everything from the chefs and recipes that are showcased at Eat to the Beat, to the food and beverage trends that are sweeping the nation.

Stay tuned as the Eat to the Beat team brings you the latest and greatest in the culinary community. Also, keep your eyes peeled this fall for your chance to win tickets to Eat to the Beat with our signature Eat to the Tweet Contest.

Make sure to take a look back at the 2012 and 2013 Food for Good posts for delicious recipes from our chefs. And if you want to stay close to what we are up to, follow along on Twitter and Pinterest, and like us on Facebook.

 

A Look Back at Eat to the Beat 2013

Some of the names that made the 2013 event what it was:

 

Samuel J. Moore

Bonnie Gordon College of Confectionary Arts

Scaramouche Restaurant

Willow Cakes and Pastries

Flare Bartenders

Jayne's Gourmet Catering

Wanda's Pie in the Sky

Emily Richards, Professional Home Economist

Corset Models

Ace Bakery

East and Main

Catering by Kimberley

Madeleines Cherry Pie and Ice Cream

Ryerson University

Succulent Chocolates

 

Stay in the Loop

We will be sharing more about the chefs, the menu, and the night itself as we get closer to October. If you have not already, this is a good time to bookmark the blog and check back often.